White Eggplant,

Common Name,"White Eggplant, Garden Eggs, Aubergine, Brinjal" Origin,Native to India and Bangladesh Appearance,"Skin is glossy white to creamy-white. Shapes vary widely, from small and round (like an egg) to long and cylindrical." Flavor & Texture,"Generally considered milder, sweeter, and less bitter than their purple counterparts. They have a creamy, dense, white flesh with a delicate flavor, sometimes described as having a hint of mushroom. They often have fewer seeds, especially when harvested young." Culinary Uses, "Highly versatile and can be substituted for purple eggplant in most recipes. They are excellent for roasting, frying, grilling, and stewing because their flesh absorbs flavors well and becomes creamy when cooked. They do not typically require salting to remove bitterness."